Stir up an easy chicken pasta dinner with fresh green beans and summer squash.
Chicken and Vegetable Pasta Skillet
- Prep Time 30 min
- Total 30 min
- Ingredients 8
- Servings 4
Ingredients
- 2 cups uncooked bow-tie or rotini pasta
- 1 tablespoon oil
- 1 lb uncooked chicken breast tenders (not breaded), cut into 1-inch pieces
- 1 small summer squash, sliced
- 3/4 teaspoon salt
- 2 cups fresh green beans, cut into 2-inch pieces
- 1 cup Progresso ™ chicken broth (from 32-oz carton)
- 1/3 cup chopped fresh or 2 teaspoons dried basil leaves
Make With
Progresso Broth
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes. Add squash and salt to skillet, and continue cooking 3 to 4 minutes or until chicken is no longer pink in center; remove from skillet.
-
Step3Add green beans and chicken broth to skillet; cover and cook 5 to 7 minutes or until beans are crisp-tender. Add cooked chicken mixture and pasta to skillet. Cook about 2 minutes, stirring frequently, until mixture is hot. Stir in basil just before serving.
Nutrition
350
Calories
11g
Total Fat
32g
Protein
29g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 100
- Total Fat
- 11g
- 18%
- Saturated Fat
- 1 1/2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 720mg
- 30%
- Potassium
- 430mg
- 12%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 3g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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